Take the T-Bone steaks out of the refrigerator and let them come to room temperature for about 30 minutes.

In a small bowl, combine the minced smoked garlic, chopped marjoram, salt, and black pepper. Mix well to form a paste.

Rub the olive oil over both sides of the T-Bone steaks. Then, evenly spread the garlic and marjoram mixture over the steaks, pressing it in gently to adhere.

Preheat your grill to high heat, about 450°F (232°C).

Place the seasoned T-Bone steaks on the grill. Cook for about 4-5 minutes on one side, then flip and cook for another 4-5 minutes for medium-rare, depending on the thickness.

While the steaks are grilling, melt the unsalted butter in a small saucepan over medium heat. Once melted, add the balsamic vinegar and stir to combine. Allow it to simmer for about 2-3 minutes until slightly thickened. Remove from heat and set aside.

Once the steaks are cooked to your liking, remove them from the grill and let them rest for at least 5 minutes.

Slice the T-Bone steaks and drizzle the balsamic-glazed butter over the top. Garnish with additional fresh marjoram if desired. Enjoy!